CHEESY POTATO AND ONION GALETTE

Potatoes and onions are a staple in most homes, but that doesn't mean that they have to be prepared in the same old traditional ways. This galette is a super, delicious way to serve up these humble offerings. Loaded with cheese, garlic and herbs, this simple dish, is totally satisfying and really rather pleasing on the eye too.

Prep: 30 mins

Cook: 45 mins

Yields: 4-6 servings

Ingredients

Store bought puff pastry

5 -6 med potatoes, washed and very thinly sliced into rounds

2 med onions, peeled and very thinly sliced into rounds

3 cloves garlic crushed

1 tbsp fresh thyme finely chopped

1 tbsp fresh rosemary finely chopped

2 cups cheddar cheese coarsely grated

2 tbsp extra virgin olive oil

1 tsp smoked chilli flakes

Freshly ground salt and black pepper

1 egg

1 cup sour cream

Directions

1Roll the dough into a 35cm round and transfer it onto a greased oven tray. Place in the fridge for about 1 hour (skip this stage if you don't have the time).

2Toss the slices of potatoes in a bowl with the olive oil, garlic, chopped rosemary, chopped thyme, chilli flakes and 4 or 5 good grinds of salt and black pepper. Make sure that the potatoes are well coated.

3Sprinkle the base of the dough with 1-1/2 cups of the cheddar cheese.

4Overlap the potato and onions slices in a circular pattern on top of the cheese, starting in the centre and ending about 6cm from the edge of the pastry.

5Sprinkle the remaining cheese over the top and season again with freshly ground salt and black pepper.

6Fold the border around the filling, pleating the dough to make a circular enclosure which leaves the center open. Lightly beat the egg in a bowl, then using a brush, coat the pastry, to give it a lovely sheen when baking.

7Place the galette in a pre heated, 180 degree C oven, on the lower third of the oven.

8Bake for about 45 mins, until the pasty is golden brown and the potatoes and onions are tender, when pricked with a fork.

9Remove the tray from the oven and and carefully transfer the galette to a platter or board. Serve warm with dollops of sour cream and a side of grilled vegetables.